|Source: Kosher Eye|
|Prep time: 15 minutes||Cooking time: 1 hour||Total time: 1 1⁄4 hours|
This recipe is really easy for someone like me who just never has enough time.
Preheat oven to 375 degrees.
In a bowl, combine beaten eggs, ricotta cheese, parmesan cheese, and TWO cups of the mozzarella cheese. Add a little dried parsley, if using. Set mixture aside.
Lightly spray 13 x 9 x 3-inch*** pan with non-stick cooking-spray. Spread 1 cup of sauce on bottom of pan. Layer in the following order:
Layer of 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
Layer of 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 cups sauce.
Layer of 4 uncooked lasagna noodles, remaining ricotta mixture, and 1 cup of sauce.
4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
Cover with foil and bake for 50-60 minutes.
Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes before serving.
*We used Fresh & Healthy Mozzarella Panini cheese slices on the top.
**Add some fresh basil and scatter on top of the sauce.
***If you are using a 13 X 9 X 2 pan, make 3 layers to avoid boiling over.
Can be prepared in advance and stored in refrigerator for up to 24 hours prior to baking. Add at least 20 to 30 extra minutes to cooking time. Internal temperature should be 160 degrees.
To freeze for later use. Prepare and do not bake. Use a freezer-safe container, cover well and freeze. Defrost in the refrigerator for 24-hours. Increase the cook time to 1 1/2 to 2 hours. Internal temperature should be 160 degree